I mentioned last week that my favorite fall squash is the lovely, amazing, delicata squash. It has been on heavy rotation in my kitchen since they first made its seasonal appearance at my local Trader Joe’s in September. I literally always buy two just in case I run out and need to make another batch. My favorite thing to do, like most of my veggies, is roast the heck out of them and just have a batch in the fridge for me to use all week long.
Lately, I’ve been throwing some in with my eggs in the morning or on a salad for lunch. But last month, since Chris was working at night, I had free range to make a veggie focused dinners all for myself! Not that I can’t do that when he is around for dinner, but, you know, compromise and all. And after 7 years of marriage and 14 years of being together, I know a “Meatless Monday” meal might be a battle in our household. I can hear it now…”where’s the meat?” And that’s OK - I love meat, but sometimes, meatless is easier. And no less delicious. And all to myself in this situation!
So any way, when Chris was working at night last month, I was searching in the fridge to put something together for dinner and I saw everything I needed. There were these beautiful hatch chili tortillas from LaTortilla Factory I got from the International Food Blogger’s Conference in Sacramento last month, my roasted batch of delicata squash, a bushel of cilantro, good old mozzarella cheese, and a can of black beans sitting in the pantry. Hello Taco Tuesday! I have to say, I was totally inspired by my Morgan over at Strudel and Streusel when she mentioned at IFBC that she was going to use her tortillas for enchiladas! I loved that idea, but in the moment, enchiladas seemed like it was going to be WAY too much work for me. This ended up being a great adaptation if I do say so myself. And I kinda can't wait until Chris works another night so I can make it again and again.
- 1 can black beans, with liquid
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- juice of 1 lime
- 1 delicata squash
- olive oil to coat
- salt and pepper
- 8 corn tortillas, such as La Tortilla's Hatch Chili Tortillas
- about 1/2 cup mozzarella cheese, shredded
- cilantro and lime to top